What if eating real food didn’t have to be prohibitively expensive? The most nutritious, real, nourishing foods have traditionally been the cheapest and simplest – conversely, the expensive, rich meals of the wealthy were often laborious productions involving sweets and refined foods.… Read More
I cleaned the shelf where I hide my ferments. They looked so splendid on the table I’d thought I’d take a photo. And I remembered you haven’t seen me for a while 😉
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From left to right:
banana skin vinegar – fermented garlic – bread kvass 1st ferment – ginger carrots – sauerkraut – water kefir 1st ferment – another water kefir 1st ferment – water kefir 2nd ferment with lemon and ginger – bread kvass 2nd ferment with mint (almost gone!) – water kefir 2nd ferment with strawberry (almost gone too!).
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And off camera there’s a sourdough starter, some blended fermenting millet and some blended fermenting farro.
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There are a lot of bubbles in my small kitchen.
Ancestral cooking will produce food that is delicious and nutrient-dense as well as respectful to the animals consumed, the people who farm and the land that’s utilised. Real food – food good for us mentally and physically and environmentally – … Read More
Here is the way I make sauerkraut: Remove a large outside leaf from your cabbage and set aside, then chop the rest of it into small pieces. Put the bowl on your scales and put the cabbage into it, weighing … Read More
